Julie in CA Posted November 26, 2010 Share Posted November 26, 2010 Anyone else use this method? :001_huh: Quote Link to comment Share on other sites More sharing options...
southcarolinamom Posted November 26, 2010 Share Posted November 26, 2010 I roasted my 23 pound turkey (unstuffed) at 325 for 4 hours ... and it tasted great! But 9 hours? at 350? wowzers ....:glare: Quote Link to comment Share on other sites More sharing options...
Mary in VA Posted November 26, 2010 Share Posted November 26, 2010 How big is the turkey? Our 12 1/2 pounder took 3 1/2 at 325. Mary Quote Link to comment Share on other sites More sharing options...
JenC3 Posted November 26, 2010 Share Posted November 26, 2010 She must have a really slow oven. My 14 lb turkey roasted for 3 hours in Sunday and it was perfect. I have a convection roast on my oven though so it's quick. Quote Link to comment Share on other sites More sharing options...
Nakia Posted November 26, 2010 Share Posted November 26, 2010 (edited) Remember the turkey on National Lampoon's Christmas Vacation? Yep... Edited November 26, 2010 by Nakia Quote Link to comment Share on other sites More sharing options...
Margo out of lurking Posted November 26, 2010 Share Posted November 26, 2010 Turkey jerky? Maybe this should go under the "Do you cook like your mom?" thread. Dh and I can remember grandmas waking up early to get the turkey in the oven. But maybe they ate at noon . . . I cooked my 14 pounder for 4 hours at 325, following the directions on the package. Quote Link to comment Share on other sites More sharing options...
chiguirre Posted November 26, 2010 Share Posted November 26, 2010 That sounds like a recipe for turkey charcoal. You might want to have a snack before you go. Quote Link to comment Share on other sites More sharing options...
nono Posted November 26, 2010 Share Posted November 26, 2010 Must be a big bird! Quote Link to comment Share on other sites More sharing options...
Liz CA Posted November 26, 2010 Share Posted November 26, 2010 There is some kind of a rule of thumb: For every pound of turkey 15 minutes roasting at F350. We have a 12 pounder since it's a small gathering this year and we are roasting it at F350 for about 3.5-4hrs. I am not really sure if it would work for a very large turkey. How big is sil's turkey? :001_smile: Quote Link to comment Share on other sites More sharing options...
mcconnellboys Posted November 26, 2010 Share Posted November 26, 2010 Ummmm, 325 is the temp I've always, always used. And 4 1/2 hours was plenty for a 13 1/2 pound turkey.... So I don't know what size her bird is, or if she's roasting from a frozen state, which would take longer at a higher temp, but unless it's frozen and pretty big, I think she might be in for trouble.... Quote Link to comment Share on other sites More sharing options...
love2read Posted November 26, 2010 Share Posted November 26, 2010 How did it turn out? Quote Link to comment Share on other sites More sharing options...
simka2 Posted November 26, 2010 Share Posted November 26, 2010 Was it frozen? :confused: Quote Link to comment Share on other sites More sharing options...
Quiver0f10 Posted November 26, 2010 Share Posted November 26, 2010 wow. I can't imagine 9 hours? Quote Link to comment Share on other sites More sharing options...
Liz CA Posted November 26, 2010 Share Posted November 26, 2010 How did it turn out? Ours is well on the way. Has a few minutes to go. We are on the West Coast here in case you are wondering why we are still roasting... Quote Link to comment Share on other sites More sharing options...
bookfiend Posted November 26, 2010 Share Posted November 26, 2010 Oh the memories of dry turkeys past. Quote Link to comment Share on other sites More sharing options...
nono Posted November 26, 2010 Share Posted November 26, 2010 Ummmm, 325 is the temp I've always, always used. . Me too, but I've seen many charts for the 350F way too. Quote Link to comment Share on other sites More sharing options...
Impish Posted November 26, 2010 Share Posted November 26, 2010 I use 350, stuffed turkey. 9 hrs seems a bit...insane though. Quote Link to comment Share on other sites More sharing options...
Dayle in Guatemala Posted November 26, 2010 Share Posted November 26, 2010 Me! Low and slow with the breast down. So juicy and tender! Not 9 hours though, more like 6 or 7 for the 22 pound turkey I made for Thanksgiving today. It was so delicious. Quote Link to comment Share on other sites More sharing options...
kristavws Posted November 26, 2010 Share Posted November 26, 2010 We just finished cleaning up the kitchen after enjoying our turkey! I cooked it at 325. It was just over 20 pounds, and took 7-hours to get to the correct temperature. It was juicy and delicious, but I think if I had cooked it 2-hours more, we may have been having jerky. Krista Quote Link to comment Share on other sites More sharing options...
DianeW88 Posted November 26, 2010 Share Posted November 26, 2010 Make sure you bring extra gravy. You're going to need it!! :lol: Quote Link to comment Share on other sites More sharing options...
ThatCyndiGirl Posted November 26, 2010 Share Posted November 26, 2010 Must be a big bird! Yes, an emu. I baked a turkey that was well over 20 pounds for our first Thanksgiving in Panama. Our neighbor told her dh that the turkey was 24 pounds. His reply? "She's lying. They don't make turkeys that big!" :lol: Quote Link to comment Share on other sites More sharing options...
Starr Posted November 26, 2010 Share Posted November 26, 2010 We can't wait to hear how that turkey turned out! :D Quote Link to comment Share on other sites More sharing options...
GraciebytheBay Posted November 26, 2010 Share Posted November 26, 2010 20 pounds at 325 degrees for 4 1/2 hours here. It came out perfectly delicious!!! I will be interested to hear how your turkey was.:) Quote Link to comment Share on other sites More sharing options...
joannqn Posted November 26, 2010 Share Posted November 26, 2010 We can't wait to hear how that turkey turned out! :D :iagree: My:iagree: 20lb-er spent about 5 hours in the oven and was just a tad dry. I miscalculated timing a bit on the sides. Quote Link to comment Share on other sites More sharing options...
Danestress Posted November 26, 2010 Share Posted November 26, 2010 I can't imagine a turkey cooked at 350 for nine hours! We do our on a Weber Kettle. The heat is supposed to stay around 350, and it's 11 - 13 minutes per pound - so about 3 hours for a 16 pound turkey. Quote Link to comment Share on other sites More sharing options...
Margo out of lurking Posted November 26, 2010 Share Posted November 26, 2010 Yes, an emu. Pfffffttttttt!!!!!!!! :lol::lol::lol: Quote Link to comment Share on other sites More sharing options...
Unicorn. Posted November 26, 2010 Share Posted November 26, 2010 Me too! I want to know if it was black, or edible. Quote Link to comment Share on other sites More sharing options...
3littlekeets Posted November 26, 2010 Share Posted November 26, 2010 I'm eagerly waiting to hear how his turned out, as well :lol: Quote Link to comment Share on other sites More sharing options...
katemary63 Posted November 26, 2010 Share Posted November 26, 2010 Remember the turkey on National Lampoon's Christmas Vacation? Yep... :lol: Quote Link to comment Share on other sites More sharing options...
Quiver0f10 Posted November 26, 2010 Share Posted November 26, 2010 Yes, an emu. :rofl: Quote Link to comment Share on other sites More sharing options...
Julie in CA Posted November 26, 2010 Author Share Posted November 26, 2010 It was edible. Edible, but dry. I was pretty shocked when she mentioned at 9 a.m. this morning that the turkey was in the oven! I cook my turkeys (always over 20 lbs) for about 30 minutes at 500*, then for about 4 hours at 350* (a la Alton Brown). They are always extremely moist, so much so in fact, that my dh says there's something wrong with them. Turkeys are just not supposed to have "juices" when you bite into a piece. :001_huh: He likes them the way my sil does them, where the texture bears much similarity to sawdust. I tend to stick to the dark meat when we eat at sil's, and cover the meat with gravy. On the other hand, the scalloped potatoes were *excellent*. :drool: Happy Thanksgiving, folks! Quote Link to comment Share on other sites More sharing options...
Holly IN Posted November 26, 2010 Share Posted November 26, 2010 I roasted mine Alton Brown way. I had a 20 pounder so total cook time the Alton Brown way was almost 4 hours but not quiet. More like 3 and 3/4 hours. Holly Quote Link to comment Share on other sites More sharing options...
LizzyBee Posted November 26, 2010 Share Posted November 26, 2010 It was edible. Edible, but dry.I was pretty shocked when she mentioned at 9 a.m. this morning that the turkey was in the oven! I cook my turkeys (always over 20 lbs) for about 30 minutes at 500*, then for about 4 hours at 350* (a la Alton Brown). They are always extremely moist, so much so in fact, that my dh says there's something wrong with them. Turkeys are just not supposed to have "juices" when you bite into a piece. :001_huh: He likes them the way my sil does them, where the texture bears much similarity to sawdust. I tend to stick to the dark meat when we eat at sil's, and cover the meat with gravy. On the other hand, the scalloped potatoes were *excellent*. :drool: Happy Thanksgiving, folks! My mom used to do 24-26 lb turkeys every year, and I think she roasted them about 7 hours, because I remember her getting up at 5 am to get the turkey in the oven. I'm glad you had gravy. :D Quote Link to comment Share on other sites More sharing options...
Nakia Posted November 26, 2010 Share Posted November 26, 2010 Yes, an emu. :lol::lol::lol: Quote Link to comment Share on other sites More sharing options...
Matryoshka Posted November 26, 2010 Share Posted November 26, 2010 I roasted mine Alton Brown way. My grandfather had a restaurant in the 1940's where he raised and slaughtered his own turkeys, and he taught my mom the "Alton Brown" way, which has been around a lot longer than Alton Brown, obviously. ;) High temp for about 1/2 hour, then cover breast and legs with tinfoil and 350 till it's done - my mom has some rule for "no longer than 3 (or is it 4?) hours" for any turkey. At any rate, they're always moist and delicious, and I roast mine the same way (I do roast chicken this way too). My best friend's mother put her turkeys in the oven the night before and cooked them all night long (and the morning too)! :blink: My friend said they were dry as dust. :tongue_smilie: Quote Link to comment Share on other sites More sharing options...
Stacy in NJ Posted November 26, 2010 Share Posted November 26, 2010 I have a convection oven, though, so time is reduced.:D Quote Link to comment Share on other sites More sharing options...
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